American Food: A Not-So-Serious History by Rachel Wharton

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Notes about this book

  • mjes on September 30, 2021

    Olde ketchup recipe from Scientific American, an unusual source for a recipe. Great fun for your nerdy grandson's party (especially when his wife is a professional baker).

  • mjes on December 04, 2019

    This is light reading based on careful research. The bibliography itself is worth the cost of the book. It is heavily illustrated and sprinkled lightly with recipes, mainly old comfort food recipes. It is structured around one item for each letter of the alphabet: ambrosia, blueberries, clams, donuts, eggs Benedict, fortune cookie, green goddess, hot wings, Italian sandwich, Jell-o, ketchup, lunchbox, Monterey Jack, New Mexico red and green chiles, Orange Julius, Queso, redeye gravy, shrimp and grits, T-bone steak, upside-down cake, vinegar pie, white Russian, Xanthan gum, zucchini bread. The facts selected may correct your food-lore, tickle your funny bone, raise your curiosity ... but you'll have fun reading while becoming more informed.

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  • ISBN 10 1419738143
  • ISBN 13 9781419738142
  • Published Oct 08 2019
  • Format Hardcover
  • Page Count 176
  • Language English
  • Countries United States
  • Publisher Abrams Image

Publishers Text

A clever and whimsical illustrated history of 26 iconic American foods, from Ambrosia to Zucchini Bread 
 
This captivating and surprising tour of America’s culinary canon celebrates the variety, charm, and occasionally dubious lore of the foods we love to eat, as well as the under-sung heroes who made them. Every chapter, organized from A to Z, delves into the history of a classic dish or ingredient, most so common we take them for granted. These distinctly American foods, from Blueberries and Fortune Cookies to Pepperoni, Hot Wings, Shrimp and Grits, Queso, and yes, even Xanthan Gum, have rich and complex back stories that are often hidden in plain sight, lost to urban myth and misinformation. American Food: A Not-So-Serious History digs deep to tell the compelling tales of some of our most ordinary foods and what they say about who we are—and who, perhaps, we are becoming. 
 

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